Buns

I'm always trying to take part in the Bread Baking Day organized by Zorra. This month it's hosted by Notitie van Lien, one of the most beautiful photographers in the blogosphere. This month the theme is Potato Breads. I've been wanting to make savory stuffed buns for a long time, and I took this opportunity to do just that.


The buns have mashed potato added to the flour. And the buns are also stuffed with a spicy potato filling. I also did some spicy chicken ones for my family. Both were very well received. The nice part is the combinations/ fillings are endless. The bread can be flavored. The fillings can be altered to suit your tastes. And its really simple.


Buns

For the Bread:
4 cups All-Purpose Flour
1 tbsp Yeast
2 tbsp Sugar
1 1/2 cups warm Water
1 tsp Salt
2 tbsp Olive Oil
1 large Potato, peeled, chopped, boiled and mashed
2 tbsp Crushed Red Pepper (optional - I just wanted a spicy bread. You could add any herbs/ greens of your choice like fenugreek/ cilantro/ cumin/ fennel/ za'atar).

Mix all the ingredients together in a large bowl, until it comes together as a ball. Empty the dough out onto a floured surface. Knead the dough for 8-10 minutes until it becomes soft and elastic. Put the dough into an oiled bowl and cover with a muslin cloth. Keep in a warm place and leave aside for an hour or until doubled in size.

Divide the dough into 10 or 12 equal parts (I got 10 but depending on the size of the buns you want, you could get 12). Flatten each ball into a thin circular shape, with your fingers. Put about 2-3 tbsp of the filling in each (recipe follows). Bring the edges around the filling until it is fully covered. Pinch the seams together to seal. Place seal-side down on a baking tray. Repeat for all the balls.


Cover the buns with muslin cloth and leave aside for approximately an hour. Bake at 180 deg C for 25-30 minutes, rotating the pan halfway for even baking. Remove and brush with melted butter when warm (optional - this just gives the buns a softer crust).

For the Peas and Potatoes Filling:
6 small Potatoes, peeled, chopped and boiled
1/2 cup Peas, boiled
2 Onions, chopped
1 Tomato, chopped
1 tsp Chilli Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder

Tempering:
1/2 tsp Mustard Seeds
1 small piece Cinnamon
2-3 pieces Cardamom
1/2 tsp Fennel Seeds
2 cloves Garlic, chopped

Heat some oil and add the ingredients for tempering. When the mustard seeds begin to splutter, add the onion, garlic and tomato. Saute until the onions are brown. Add the potato, peas and the powders and salt. Continue to saute until well browned and mixed through. Sprinkle with a few teaspoons of water and cover and cook for 10 minutes.


For the Chicken Filling:
1/4 kg boneless Chicken pieces, shredded
1 Tomato
1 Onion, chopped
2-3 cloves Garlic, chopped
1" piece Ginger
(Grind the garlic and ginger together to a paste. OR use 1 tsp readymade ginger garlic paste)
1 tsp Chilli Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder

For the tempering:
1 Bay Leaf
1 small piece Cinnamon
1/2 tsp Fennel Seeds
1-2 pieces Cardamom

Heat some oil and add the ingredients for tempering. Saute for 1-2 minutes. Add the onion, garlic, tomato and continue to saute for 3-4 minutes or until the onion is translucent. Add the shredded chicken. Stir fry for a few minutes. Add the ginger garlic paste and the powders and saute well until the raw smell of the paste disappears. Add 1 cup of water and continue to stir fry until the water has been completely absorbed. Keep aside.


Enjoy the buns! Next time I'm going to try a cheese and broccoli filling. Or maybe even some cottage cheese and veggies. The possibilities are endless.

This is off to Notitie van Lien for Bread Baking Day #17: Potato Breads. And to Susan @ Wild Yeast for YeastSpotting.